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Name: Caramelized Cane Syrup Sweet Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Sweet potatoes; cut; 1 Butter; 1/2 c Brown sugar; 1 ts Salt; ; cubed 3/4? pieces; 3 c Pecan pieces

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INGREDIENTS

2 lb Sweet potatoes; cut
1 Butter
1/2 c Brown sugar
1 ts Salt
; cubed 3/4? pieces
3 c Pecan pieces

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2-sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse

NOTES

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Caramelized Cane Syrup Sweet Potatoes

2 lb Sweet potatoes; cut
1 Butter
1/2 c Brown sugar
1 ts Salt
 ; cubed 3/4? pieces
3 c Pecan pieces

Preheat the oven to 400 degrees. Place the sweet potatoes in a large  saucepan and cover with water. Bring the water up to a boil and  blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the  stove and drain. In a large saute pan, melt the butter. Stir the cane  syrup and brown sugar into the melted butter. Add the pecan pieces  and cook for 3 minutes, stirring constantly. Turn the potatoes into a  mixing bowl. Fold the pecan mixture into the sweet potatoes. Season  the potatoes with salt. Blend to coat the potatoes evenly. Pour the  potatoes onto a parchment lined 1/2-sheet pan and roast the potatoes  for 15 to 20 minutes or until the potatoes are caramelized and  tender. This recipe yields 8 to 10 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-23-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 servings

Calories: 591
Calories from Fat: 471 (80%)

Amt Per Serving		% DV

	Total Fat 52.4g	70 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 22.6g
	Polyunsanturated Fat 9.7g
Cholesterol 60.7mg		19 %
Sodium 170.8mg		6 %
Potassium 220.4mg		6 %
Total Carbohydrate 33.1g		10 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 29g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 591

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